Hot Fudge Brownie Cups

Cookie dough from Pillsbury® makes really easy cups for these sundaes!

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 6
 

Ingredients

6
Pillsbury® Ready To Bake!™ refrigerated hot fudge brownie cookies (from 14-oz package)
3/4
cup vanilla ice cream
1
small banana, cut into 12 slices, slices cut in half
6
teaspoons chocolate topping
About 1 cup whipped cream topping (from aerosol can)
6
maraschino cherries (with stems)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray. Flatten each cookie slightly into 3-inch circle. Press in and up sides of muffin cups.
  • 2 Bake 13 to 17 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Run knife around edges of cups to loosen; cool in pan 15 minutes. Remove from pan to cooling rack; cool 10 minutes.
  • 3 Fill each cup with 2 tablespoons ice cream; top with 4 banana pieces, 1 teaspoon chocolate topping, whipped topping and maraschino cherry. Serve immediately.
  • 1 Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray. Flatten each cookie slightly into 3-inch circle. Press in and up sides of muffin cups.
  • 2 Bake 13 to 17 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Run knife around edges of cups to loosen; cool in pan 15 minutes. Remove from pan to cooling rack; cool 10 minutes.
  • 3 Fill each cup with 2 tablespoons ice cream; top with 4 banana pieces, 1 teaspoon chocolate topping, whipped topping and maraschino cherry. Serve immediately.

EXPERT TIPS

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Expert Tips

Chocolate fudge topping can be substituted for the chocolate topping if you prefer.

Any flavor of ice cream can be substituted for the vanilla.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
150mg
150%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.